Directions:
- 1. For streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.
- 2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees F. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knockout excess.
- 3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.
- 4. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
- 5. Run paring knife around sides of cake to loosen, Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve with Cream Cheese Whipped Cream with directions stated below. . .
- DIRECTIONS FOR CREAM CHEESE WHIPPED CREAM:
- In bowl of standing mixer fitted with whisk attachment, whisk cream cheese, confectioners' sugar, and salt at medium-high speed until light and fluffy, 1-2 minutes, scraping down bowl with rubber spatula as needed. Add vanilla and beat at medium speed until combined, about 30 seconds; scrape down bowl. With machine running at low speed, add heavy cream in slow steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds soft peaks when whisk is lifted, another 1-2 minutes, scraping down bowl as needed. Serve with blueberry buckle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 614.51 Kcal (2573 kJ) | ||
| Calories from fat | 287.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.96g | 49% | |
|---|---|---|---|
| Cholesterol | 135.79mg | 45% | |
| Sodium | 247.67mg | 10% | |
| Potassium | 259.88mg | 6% | |
| Total Carbs | 76.93g | 26% | |
| Sugars | 48.67g | 195% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 6.89g | 14% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 98.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 284.8 Kcal (1192 kJ) | ||
| Calories from fat | 133.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.81g | 49% | |
|---|---|---|---|
| Cholesterol | 62.93mg | 45% | |
| Sodium | 114.79mg | 10% | |
| Potassium | 120.44mg | 6% | |
| Total Carbs | 35.65g | 26% | |
| Sugars | 22.55g | 195% | |
| Dietary Fiber | 1.15g | 10% | |
| Protein | 3.19g | 14% | |
| Vitamin C | 3.5mg | 13% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.4mg | 4% | |
| Calcium | 45.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Blueberry Lemon Corn Muffins
Unsalted butter, All-purpose flour, Baking powder and 7 more.. -
Ginger-Lemon Oatmeal Cookies
Unsalted butter, softened, Brown sugar, Granulated sugar and 11 more.. -
Strawberry Whipped Cream Cake
Strawberries, rinsed and hulled (about 4 cups) and 22 more.. -
Gooey Caramel Apple Bars
King arthur unbleached all-purpose flour, Sugar, Salt and 16 more.. -
Blueberry Crumble Bars
All-purpose flour, Light brown sugar, Salt and 15 more.. -
Gingerbread Cupcakes With Lemon Cream-Cheese Frosting
All-purpose flour, Ground ginger, Cinnamon, Allspice, Salt and 12 more.. -
Creamy Strawberry Crepes
Eggs, Milk, Water, Butter, melted, All-purpose flour, Salt and 7 more.. -
Banana Whoopie Pies
All-purpose flour, Baking powder, Baking soda, Salt and 10 more.. -
Blueberry Cream Nut Roll
Eggs, separated, Sugar, divided, Ground walnuts and 9 more.. -
Blueberry Coffee Cake
Brown sugar, Flour, Ground cinnamon, Ground allspice and 9 more.. -
Red Berry Trifle (Ina Garten)
Plain lb cake , recipe follows, Good raspberry jam and 24 more.. -
Nana Annas Blueberry Sour Cream Coffee Cake
Brown sugar, Toasted pecans, Cinnamon, Cake flour and 15 more.. -
Autumn Apple Buckle
All-purpose flour, Dark brown sugar, Cinnamon and 18 more..
Also Try
-
Blueberry Buckle with Lemon Sauce
All-purpose flour, Sugar, Baking powder, Salt, Egg, Milk and 12 more.. -
-
Blueberry Muffins with Lemon-Cream Cheese Glaze
All-purpose flour, Sugar, Baking powder, Salt, Eggs, Milk and 5 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
